0 calorie salad dressing

WHITE BEAN AND ORZO SALAD

This white bean and orzo salad is a flavorful and hearty dish perfect for any occasion. Packed with tender roasted vegetables and dressed in a sweet and tangy tomato and red pepper vinaigrette, it’s absolutely irresistible. Whether you’re looking for a vibrant, fresh plant-based pasta salad to share at a gathering or a light meal to enjoy at home, this recipe is sure to become a favorite!

INGREDIENTS

Roasted Veggies

  • 8 oz cauliflower florets
  • 5 baby bell peppers
  • 8 radishes, quartered
  • 3 small tomatoes (e.g., Campari or other small variety)
  • Olive oil spray
  • Pinch of salt
  • Freshly ground black pepper

Salad Ingredients

  • 1 cup cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • ¼ cup chopped fresh herbs (parsley or dill)
  • 3 roasted peppers, chopped
  • 15 oz can white beans, drained and rinsed
  • 8 oz orzo (dry), cooked according to package instructions

Dressing Ingredients

  • ¼ cup white balsamic vinegar
  • ¼ cup olive oil
  • 1 tbsp pure maple syrup
  • 3 roasted tomatoes (reserved from the roasting step)
  • 2 roasted baby bell peppers (reserved from the roasting step)
  • Pinch of salt

INSTRUCTIONS

  • Roast the Veggies
    • Preheat your oven to 400°F (200°C).
    • Arrange the cauliflower, radishes, bell peppers, and tomatoes on a baking sheet.
    • Lightly spray with olive oil, season with salt and pepper, and roast for 20 minutes, turning once halfway through.
  • Cook the Orzo
    • Prepare the orzo according to the package instructions. Once cooked, set it aside to cool.
  • Prep the Salad Ingredients
    • Chop the cucumbers, cherry tomatoes, and fresh herbs, and place them in a large mixing bowl.
  • Make the Dressing
    • In a blender or food processor, combine the olive oil, white balsamic vinegar, maple syrup, salt, and the reserved roasted tomatoes and bell peppers. Blend until smooth.
  • Assemble the Salad
    • Chop the extra roasted peppers and add them to the mixing bowl along with the orzo, roasted cauliflower, white beans, radishes, and dressing. Toss everything together until well combined.
  • Cool and Store
    • Let the salad cool completely before covering it tightly. Store in the refrigerator for up to 4 days for the best flavor and freshness.

NUTRITION (PER SERVING)

  • Calories: 422 kcal
  • Carbohydrates: 65 g
  • Protein: 14 g
  • Fat: 12 g
    • Saturated Fat: 2 g
    • Polyunsaturated Fat: 2 g
    • Monounsaturated Fat: 8 g
  • Sodium: 246 mg
  • Potassium: 945 mg
  • Fiber: 8 g
  • Sugar: 10 g
  • Vitamin A: 1688 IU
  • Vitamin C: 82 mg
  • Calcium: 114 mg
  • Iron: 4 mg

CLASSIC SOUTHERN POTATO SALAD

This Classic Southern Potato Salad is a flavorful and easy-to-make side dish, ideal for barbecues and potlucks.

INGREDIENTS

  • 5 to 6 medium baking potatoes (e.g., Russet, about 2 pounds)
  • 1 tablespoon salt
  • 2 tablespoons white vinegar
  • 2 teaspoons yellow mustard
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish (dill preferred, but sweet works too)
  • 3 large hard-boiled eggs, finely chopped
  • 1/2 small sweet onion, minced (about 1/4 cup)

INSTRUCTIONS

  • Wash, peel, and cut the potatoes into 3/4-inch cubes.
  • Place the potatoes in a large pot, cover with water, and add the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender but still hold their shape.
  • Drain the potatoes and sprinkle them immediately with the vinegar.
  • In a small bowl, whisk together the mustard, mayonnaise, and pickle relish to create the dressing.
  • In a large bowl, combine the cooked potatoes, eggs, onion, and dressing. Gently toss until evenly coated. Season with salt and pepper to taste.
  • Serve warm or refrigerate for several hours to allow the flavors to meld. Taste and adjust seasoning before serving if needed.

Nutrition Information (Per Serving)

  • Calories: 323 kcal
  • Carbohydrates: 36g
  • Protein: 8g
  • Fat: 17g
  • Saturated Fat: 3g
  • Polyunsaturated Fat: 9g
  • Monounsaturated Fat: 4g
  • Trans Fat: 0.03g
  • Cholesterol: 101mg
  • Sodium: 1424mg
  • Potassium: 817mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 158 IU
  • Vitamin C: 12 mg
  • Calcium: 45 mg
  • Iron: 2 mg

Enjoy this creamy, tangy potato salad as a delightful addition to any gathering!